In one of the toughest businesses in the world, Chef Marco Bahena is a standout for his talent, passion, commitment and kindness.
He got his first taste of the culinary world while working as a prep cook and dishwasher at his uncle’s Michigan restaurant. After graduating from Chicago’s Kendall College, Bahena sought opportunities to travel and work in Europe, beginning in the culinary epicenter of Basque Country in northern Spain.
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After winning the prestigious Sammic Scholar Award in the BasqueStage competition, he began an internship at the three-Michelin-starred restaurant Martin Berasatagui in San Sebastian. Bahena went on to study traditional French cuisine through an apprenticeship at Bistrot des Saveurs in Castres, France before returning to the United States, landing at Chicago’s legendary four-star institution, Everest, working under chef J. Joho. After a four-year tenure, Bahena was hungry for something new, and migrated east to Nantucket’s beloved restaurant Straight Wharf, known for re-interpreting costal fare.
Bahena continues to maintain his ambitious edge through various culinary competitions, including San Pellegrino’s “Almost Famous” contest, which he won in 2011. He also placed third at the Chaîne de Rôtisseurs Jeunes Chef, a worldwide competition dedicated to testing culinary preparations and presentations by young chefs, and was a finalist in the International Tapas Competition in Spain. In 2013, he was named one of Eater Chicago’s “Young Guns,” recognizing him for his dedication to perfection, passion for people and infectious charisma.
In 2017, Bahena became the Chef of L3 Hospitality Group, and the team could not be happier. Marco is bringing some of his most-loved techniques to Chicago’s North Shore developing hearth-roasted, handmade, artisanal American cuisine at Next of Kin Restaurant, focused on the foundations of gathering around the dining table with those he cherishes most.
